[Effect of mycotoxins on the rate of fermentation in Saccharomyces cerevisiae].
The rate of fermentation of Saccharomyces cerevisiae is partially inhibited by different mycotoxins. This effect is remarkable with T2-toxin and diacetoxyscirpenol, slight with aflatoxin-B1, penicillic acid and patulin. On the contrary, the butenolide appears as a stimulator of the alcoholic fermentation.
D015107:4-Butyrolactone / Q000031:analogs & derivatives; D016604:Aflatoxin B1; D000348:Aflatoxins / Q000494:pharmacology; D005285:Fermentation / Q000187:drug effects*; D005663:Furans / Q000494:pharmacology; D009183:Mycotoxins / Q000494:pharmacology*; D010398:Penicillic Acid / Q000494:pharmacology; D012441:Saccharomyces cerevisiae / Q000187:drug effects* / Q000378:metabolism; D013605:T-2 Toxin / Q000494:pharmacology; D014255:Trichothecenes / Q000494:pharmacology
D000348:Aflatoxins; D005663:Furans; D009183:Mycotoxins; D014255:Trichothecenes; C004511:butenolide; D016604:Aflatoxin B1; D013605:T-2 Toxin; D015107:4-Butyrolactone; D010398:Penicillic Acid; C001809:diacetoxyscirpenol
Effets de mycotoxines sur l'activité fermentaire de Saccharomyces cerevisiae.